This Keto & Paleo Fettuccine Alfredo recipe is not only rich, creamy, and delicious, but it's surprisingly easy to make! Plus, it can be made with either raw cashews or cauliflower and is also whole30, dairy-free, and vegan.
I don't know anyone who doesn't love Fettuccine Alfredo - I think it's just in our DNA! There's something about the creamy sauce and pasta that's comforting and can't be resisted 🙂
This Keto & Paleo Fettuccine Alfredo recipe is not only rich, creamy, and delicious, but it's surprisingly easy to make too. It consists of 3 parts, the noodles, the sauce, and the chicken (if using).
The noodles
For the noodles there are 2 options:
- Gluten-Free Fettuccine noodles
- Zucchini noodles
There are many high-quality fettuccine noodles on the market to choose from. Or if you prefer the zucchini noodles, just spiralize them into ribbons, "sweat" them of their extra moisture, and then saute them until they are tender.
While the store-bought version works well for gluten-free and vegan, you'll want to use zucchini noodles if you're keto or paleo.
Here is a step-by-step tutorial on How To Make Zucchini Noodles.
Dairy-free and vegan alfredo sauce
For the sauce, I use either raw cashews or steamed cauliflower as a base to make it thick and creamy.
Then, I added non-dairy butter (ghee or oil would also work), chicken broth, water, lemon juice, and some spices to make it rich and authentic tasting and blend it together. You can't tell at all that it's not packed with heavy cream and cups of butter!
Low-carb and keto
Even though the cashew version is low-carb, it might be a little high carb for keto. So if you're keto, you may want to choose the cauliflower option.
I, personally, prefer the cashew version because it has a bit of a richer, creamier taste and texture - but the cauliflower option is good too! Especially if you're looking for a lower-carb option.
Blackened chicken
If you decide to make blackened chicken with your alfredo, here are the easy steps:
First, you pound down the chicken so it's not too thick - you don't want the outside to burn and inside to not be cooked!
Then mix together the Cajun spices and cover them (along with some oil) all over the chicken...
and grill them over medium heat until done.
Then, allow the meat to rest a few minutes so it stays juicy and cut on the diagonal to be pretty.
That's it! Just toss the sauce with the hot noodles, top with the blackened chicken, and garnish with parsley just to be fancy 🙂 Enjoy!
Expert tips
- Leftovers can be stored in the fridge for 2 to 3 days. Sauce may thicken when reheated, thin with some chicken broth or water if needed.
- Be sure to use Raw, Unsalted Cashews. The roasted and salted variety will not produce the same results.
- If you do not have a high-speed blender, soak the cashews in hot water for 30 minutes up to several hours. This will soften the cashews and allow for easier blending.
- Even though the cashew version is low-carb, it might be a little high carb for keto. So if you're keto, you may want to choose the cauliflower option. I, personally, prefer the cashew version because it has a bit of richer, creamier taste and texture - but the cauliflower option is good too! Especially if you're looking for a lower-carb option.
Looking for more Low-Carb Paleo Dinner ideas? Check these out!
Keto Chicken With Sun-Dried Tomato Cream Sauce
Not dairy-free? You may also like this Healthy Alfredo Sauce Recipe!
If you’ve tried this Keto & Paleo Fettuccine Alfredo Recipe or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto & Paleo Alfredo Sauce Recipe {Whole30 & Vegan}
Ingredients
- 1 to 2 spiralized zucchini per person using the ribbon blade see notes below
Alfredo Sauce:
- 1 cup Raw Cashews OR 1 Large Head Of Cauliflower
- 1/2 cup Chicken Broth
- 1/2 cup Water If you have a high speed blender you can slightly reduce for a thicker sauce
- 3 Tbsp. Non-Dairy Butter or Ghee can also use avocado or olive oil, but I prefer the taste of butter or a butter substitute
- 2 cloves Garlic + more to taste
- 1 tsp. Arrowroot or Starch of Choice optional, recommend for cashew version
- 1/2 tsp. Salt
- 3/4 tsp. Fresh Lemon Juice
- 1/8 tsp. Black Pepper
- Pinch of Onion Powder + more to taste
- 2 Tbsp Nutritional Yeast optional but adds a "cheesy" taste
Blackened Chicken (optional):
- 1 1/2 Lb. Boneless Skinless Chicken Breasts (about 3)
- 2 Tbsp. Olive Oil or preferred oil, liquified
- 1 tsp. Salt
- 3/4 tsp. Paprika
- 1/2 tsp. Pepper
- 1/4 tsp. Chili Powder
- 1/4 tsp. Cumin
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
Instructions
Cashew Alfredo Sauce:
- If not using a high-speed blender, place the cashews in a medium-sized bowl and cover with warm water for at least 30 minutes, set aside.
- Drain and rinse the cashews.
- Add the butter and garlic to a small saucepan and heat over low heat. Heat for several minutes, or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Set aside.
- Add the cashews, butter/garlic mixture, and all of the remaining sauce ingredients to a high-speed blender and blend until smooth. Taste and adjust ingredients as needed and toss with the hot noodles. Top with blackened chicken, if desired, and sprinkle on parsley just to be fancy 🙂*Note- This sauce thickens like crazy when heated! I recommend tossing the sauce with the hot noodles to warm up instead of heating on the stove.
Cauliflower Alfredo Sauce:
- Add the butter and garlic to a large skillet or pan and heat over low heat. Heat for several minutes, or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Set aside.
- Bring 6 to 7 cups of water to a boil in a large pot. Add 1 head of chopped cauliflower and cook, covered, for 7 to 10 minutes, or until fork-tender. Do not drain.
- Use a slotted spoon to remove the cauliflower pieces and place them in the jar of a blender. Then, add the butter/garlic mixture along with all the remaining sauce ingredients, using the reserved water. Blend until smooth.
- If desired, transfer sauce back to the skillet you used for the butter and garlic and heat over medium-low heat until heated through.
Blackened Chicken:
- Cover the chicken with plastic wrap so chicken juices don't fly everywhere, and use the smooth side of a meat tenderizer to pound the chicken to no more than 1 inch thick.
- Mix all of the spices in a small bowl.
- Coat the chicken with oil, then rub the spice mixture on both sides of the chicken.
- Heat 2 Tbsp. oil over medium-high heat in a large skillet. Once heated, add as much chicken as will comfortably fit and cook approximately 3 minutes per side, or until cooked through.
- Allow chicken to rest for a minute or two, then cut diagonally.
Video
Notes
- Nutrition information is for 1/4 heaping cup of the cashew alfredo sauce. If using cauliflower alfredo sauce, the nutrition information is as follows: Calories: 124 Fat: 9 Protein: 4 Carbs: 8 Fiber: 3 Net Carbs: 5
- Leftovers can be stored in the fridge for 2 to 3 days. The sauce will thicken when reheated, thin with some chicken broth or water as needed.
- Be sure to use raw, unsalted cashews. The roasted and salted variety will not produce the same results.
- If you do not have a high-speed blender, soak the cashews in hot water for 30 minutes up to several hours. This will soften the cashews and allow for easier blending
- Even though the cashew version is low-carb, it might be a little high carb for keto. So if you're keto, you may want to choose the cauliflower option. I, personally, prefer the cashew version because it has a bit of richer, creamier taste and texture - but the cauliflower option is good too! Especially if you're looking for a lower-carb option.
- For the zucchini noodles, follow the instructions on How To Make Zucchini Noodles, using the ribbon blade.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
the Alfredo sauce was adapted from The Spunky Coconut's recipe.
I made this for dinner today. It was wonderful! Even my hubby loved it. He had two servings. Thank you!
Holy cheesy this is a life changing recipe! So fast and easy and SOOO good. I made the cauliflower sauce using yellow cauliflower, avocado oil, and a little fresh onion sautéed with the garlic to sub for the onion powder. My family hovered over the blender with a spoon to finish off all remains. Will definitely be adding to our DF arsenal of regular recipes. Life changing! THANK YOU!!!!!
Oh my goodness, THANK YOU Sarah!!! I'm so happy you liked it 😍 Next time I'll have to try it with sauteed onion - thanks for the tip!
-Cassidy
I had originally bought the Primal Kitchen Alfredo Sauce that was dairy free/whole 30. It was so disappointing. I felt that I was never going to have the delicious taste of an Alfredo dish again UNTIL THIS RECIPE CAME ALONG!!! This recipe has revolutionized my thinking and given me hope. It was so simple and yet so delicious. I also added some vegan mozzarella bits because right now I am really missing cheese but the sauce did not need it. Thank you so much for sharing this amazing recipe.
Oh YAY Jenna, thank you!!! I haven't tried the Primal Kitchen Alfredo Sauce, but I've tried a lot of other dairy-free products and they never taste right. I always tend to prefer homemade dairy-free recipes over store-bought.
I'm so happy you liked it, thanks for taking the time to let me know 🙂
-Cassidy
I made this, and could not believe how creamy the sauce was. I made regular fettuccine for our children, and I honestly preferred this,. I will definitely plan to serve this again!
Thank you, I'm so excited you liked it!!!
-Cassidy
I decided to try this for my husband's birthday. Prior to finding out he has celiac 7 years ago, he loved Olive Garden's fettuccine alfredo. He is also allergic to dairy. I was skeptical with having three non-allergy boys (ages 11, 8 and 5). The 8 year old is VERY picky. I had a backup plan of wings to throw in, but this was AMAZING! All my boys loved it and my husband can't say enough how it was the best present he received. It is a keeper. In fact he asked me 3 times if I had written it down.
Oh YAY TL!!! I'm so happy you and your family liked it so much!!!! Thanks for taking the time to let me know 🙂
XO,
Cassidy
Wow! My tummy smiles just reading this recipe 🙂 What changes would you make in the recipe if you substituted cashew milk instead of raw cashews? Thanks in advance for your reply and this great recipe!
Hi Katrena, since I haven't tried it I can't say for sure but... make sure to use unsweetened cashew milk. Also, the cashew milk won't be as thick so you might need to put the mixture on the stove and add some tapioca (arrowroot will make it slimy) mixed with water when it's heated to thicken it. Let me know how it turns out!!!!
-Cassidy
Made this for dinner tonight...wonderful, wonderful! I substituted 1 cup cashew milk (unsweetened) instead of 1 cup raw cashews. Also, I used 1 tsp organic corn starch for my starch of choice and it thickened wonderfully. I used Annie Chun's Pad Thai Rice Noodles (gluten free). They were very tasty, and they cook in 5 minutes. I will be trying the zucchini noodles next time! Also, I eliminated all salt that was called for in the recipe, as most new recipes are too salty for my tastebuds...wrong! I added it all back in...perfect amount of salt listed in your ingredients...thanks so much for a gluten-free, dairy-free recipe! Can't wait to check out your others 🙂
Made this for dinner tonight...wonderful, wonderful! Great tasting and super quick dinner when made with rice noodles! I substituted 1 cup cashew milk (unsweetened) instead of 1 cup raw cashews. Also, I used 1 tsp organic corn starch for my starch of choice and it thickened wonderfully. I used Annie Chun's Pad Thai Rice Noodles (gluten free) as I already had these in my pantry. They were very tasty, and they cook in 5 minutes. I will be trying the zucchini noodles next time! Also, I eliminated all salt that was called for in the recipe, as most new recipes are too salty for my tastebuds...wrong! I added it all back in...perfect amount of salt listed in your ingredients...Also, I added chives for garnish....again, thanks so much for a great gluten-free, dairy-free recipe! Can't wait to check out your others 🙂
YAY!!!! I'm so happy you liked it and the cashew milk worked!!!!! Thanks for the feedback 🙂 🙂
XO,
Cassidy
Dying to try this!! I love fettuccine Alfredo but am sensitive to dairy.
Cassidy,
I love this recipe, especially the sauce. Tonight I am serving the sauce with spaghetti squash and left over roast chicken. Very easy healthy dinner!
I'm glad you like this Kim - I'll have to try it with spaghetti squash! Thanks for taking the time to comment 🙂
-Cassidy
I was wondering if there is a non nut sub for the cashews...my kids have terrible nut allergies...including soy and peanuts.
tia
Hi Aliyanna!
I'm sorry to hear about your kids nut allergies 🙁 I don't have a nut free substitution for this recipe, but I've seen a lot of recipes lately for dairy free alfredo sauces using cauliflower as a base. I haven't tried it yet but some of the recipes look good. You could probably just google 'dairy free alfredo sauce using cauliflower' and find a good recipe 🙂 I hope this helps!
-Cassidy
Goodness me....... wow!! That looks amazing, Cassidy! Like the real deal! Thanks for sharing it on Gluten Free & DIY Tuesday - I'm featuring it this week!
Hugs,
Megan
looks great Cass, featuring it this week!
Aw, thanks Tessa 🙂
xo,
Cassidy
Oh, Cassidy, this recipe looks beyond incredible! I agree on everyone loving Fettucine Alfredo. I sure do! Love the zucchini noodle option, too. And the blackened chicken. I could go on. 😉 Just shared on Facebook. 🙂
xo,
Shirley
Thanks so much for sharing Shirley 🙂
Love,
Cassidy
Wow! I made this last night for my family and they went bonkers. My son and I are GFCF, and my daughter has 7 severe food allergies, so finding a recipe for a classic dish like this was heaven-sent. The sauce was SO good. I followed the recipe almost exactly except I added about 2 more tbsp of chicken broth so the sauce wasn't too thick (my vitamin blender heated it up and it was barely pourable). I can't wait for the next recipe you share so I can wow my family again!
Thanks for the nice comment Erica, I'm SO happy you and your family liked it 🙂
-Cassidy